Buttermilk Panko Crusted Oven Fried Chicken
Crispy, golden, and irresistibly flavorful, this Buttermilk Panko Crusted Oven Fried Chicken is a lighter take on classic fried chicken that doesn’t skimp on crunch or taste. Marinated in a tangy buttermilk and hot sauce mixture, each bone-in, skin-on chicken thigh is tenderized and infused with bold flavor before being coated in a perfectly seasoned panko breadcrumb mixture. The magic happens in the oven, where high heat and a wire rack ensure maximum crispiness without deep frying. With just 15 minutes of prep and a healthier oven-baked method, this recipe is your go-to for satisfying comfort food that’s easy to make and perfect for family meals. Serve it with creamy mashed potatoes or a crisp coleslaw for the ultimate Southern-inspired feast!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups Panko breadcrumbs
- 1 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 as needed Cooking spray (non-stick)
Instructions
In a large bowl, combine the buttermilk and hot sauce.
Place the chicken thighs into the buttermilk mixture, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil, then place a wire rack on top. Spray the wire rack with non-stick cooking spray.
In a shallow dish, combine the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In a second shallow dish, add the flour.
Remove each piece of chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the flour, then dip it back into the buttermilk marinade, and finally coat it completely in the seasoned panko mixture. Press the panko onto the chicken to ensure it sticks well.
Place each breaded chicken piece onto the prepared wire rack. Make sure the pieces are not touching to allow even air circulation.
Lightly spray the tops of the breaded chicken with non-stick cooking spray to help them crisp in the oven.
Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve warm, paired with your favorite sides like mashed potatoes, coleslaw, or a fresh green salad.
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 5264 mg | 229% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 31.8 g | ||
| Protein | 259.8 g | 520% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 770 mg | 59% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3149 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
